Brazilian Empanadas
Indulge in the irresistible flavors of Brazilian Empanadas, a delightful fusion of golden, flaky pastry and a creamy, savory filling. These hand pies combine a buttery, melt-in-your-mouth crust with a rich stuffing of shredded chicken, cream cheese, garlic, and vibrant green onions, all seasoned with paprika and a hint of black pepper for a subtle kick. Perfect as an appetizer, snack, or party dish, these empanadas are as fun to make as they are to eat. With a prep time of just 45 minutes, followed by a quick bake to golden perfection, this recipe is your go-to for delicious, crowd-pleasing comfort food. Don't forget to pair them with your favorite dipping sauce for an extra layer of flavor!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 1 Egg
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 2 cups Cooked shredded chicken
- 4 ounces Cream cheese
- 2 tablespoons Chopped green onions
- 1 teaspoon Minced garlic
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 Egg wash (1 beaten egg with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
Beat the egg in a small bowl and add it to the flour mixture. Stir to combine.
Gradually add the cold water, 1 tablespoon at a time, and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Heat the olive oil in a skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the cooked shredded chicken, paprika, black pepper, and green onions. Mix well and cook for 2-3 minutes.
Add the cream cheese to the skillet and stir until melted and fully combined with the chicken mixture. Remove the skillet from heat and let the filling cool to room temperature.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the chilled dough out on a lightly floured surface to about 1/8-inch thickness.
Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
Place 1-2 tablespoons of the filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
Arrange the empanadas on the prepared baking sheet. Brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and flaky.
Allow to cool for a few minutes before serving. Enjoy your Brazilian Empanadas!
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.5 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 220 mg | 17% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
